Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 cup arborio rice; 2 tbsp olive oil; 2 tbsp butter; 1 small yellow onion or 2 shallots, finely chopped; 2 cloves garlic, minced; 8 oz cremini or button mushrooms, sliced; 1/2 cup dry white wine; 4 cups vegetable or chicken broth, warmed; 1/2 cup grated Parmesan cheese; 1 tsp fresh thyme or parsley (optional); Salt and black pepper to taste

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This Mushroom Risotto is a creamy, comforting dish full of earthy flavor and silky texture. Each spoonful is rich with tender arborio rice, sautéed mushrooms, and a hint of garlic, all brought together with a splash of white wine and a generous helping of Parmesan. It’s the kind of dish I love to make when I want something cozy yet elegant.

Why I Love This Recipe

I love how satisfying it is to make this risotto—there’s something relaxing about slowly stirring the rice as it transforms into something luscious and creamy. The mushrooms add depth and savoriness, and the final texture is pure comfort in a bowl. It feels gourmet, but it’s really just a few simple ingredients done right.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Olive oil
Butter
Yellow onion or shallots, finely chopped
Garlic, minced
Cremini or button mushrooms, sliced
White wine (dry)
Vegetable or chicken broth (warmed)
Parmesan cheese, grated
Fresh thyme or parsley (optional)
Salt and black pepper to taste

Directions

I start by warming my broth in a saucepan over low heat—it’s important to keep it warm while adding it to the rice.
In a large skillet or saucepan, I heat olive oil and a bit of butter, then sauté the onions or shallots until translucent.
I add the garlic and mushrooms and cook until the mushrooms are browned and tender, seasoning with a pinch of salt and pepper.
I stir in the arborio rice and toast it for about 1–2 minutes until the edges of the grains are slightly translucent.
I pour in the white wine and stir until it’s fully absorbed by the rice.
I begin adding the warm broth one ladle at a time, stirring frequently. I let each addition absorb before adding the next.
This process takes about 18–20 minutes. I keep stirring until the rice is tender with a slight bite and the mixture is creamy.
I remove it from the heat, stir in a generous amount of grated Parmesan, and finish with a bit of butter for extra creaminess.
I garnish with chopped herbs and serve immediately.

Servings and timing

This recipe serves 4 people and takes about 35–40 minutes total, including 10 minutes of prep and 25–30 minutes of cooking. It’s ideal for a relaxed dinner when I want something warming and impressive.

Variations

I sometimes add a handful of frozen peas or chopped spinach during the last few minutes for color and freshness.
For extra richness, I stir in a splash of cream or a dollop of mascarpone at the end.
I’ve also made it with a mix of wild mushrooms like shiitake and oyster for deeper flavor.
If I want a protein boost, I top it with grilled chicken, seared scallops, or a poached egg.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of broth or water and warm it gently on the stove, stirring until creamy again. I avoid microwaving if I can—risotto loves gentle heat to stay silky.

FAQs

Can I use a different type of rice?

Not really—arborio rice is ideal for risotto because it releases starch while cooking, which gives it that signature creamy texture. I don’t recommend substituting it.

What kind of mushrooms work best?

I usually use cremini or button mushrooms, but any combination works. Shiitake, oyster, or even portobello add wonderful depth.

Do I have to use wine?

No, I’ve skipped the wine before and just used extra broth with a splash of lemon juice for brightness. But wine does add a nice complexity.

Why is my risotto too thick or too runny?

If it’s too thick, I add a little more warm broth at the end to loosen it. If it’s too runny, I let it cook a bit longer until it reaches the right consistency.

Can I make risotto ahead of time?

Risotto is best fresh, but I’ve made it ahead and cooled it quickly. When reheating, I add a little broth and stir over low heat to bring it back to life.

Conclusion

Mushroom Risotto is my go-to when I want something cozy, classy, and comforting. It’s rich without being heavy, and the flavor is deep and satisfying thanks to the mushrooms and Parmesan. Whether I’m cooking for guests or just treating myself, this dish always hits the spot.